Description
Marry Me Salmon is a luscious, creamy skillet-cooked salmon dish featuring a rich sun-dried tomato and Parmesan cream sauce. This quick 25-minute recipe delivers perfectly seared salmon fillets bathed in a savory, slightly spicy sauce that’s bound to impress your dinner guests or create a cozy weeknight dinner.
Ingredients
Scale
Salmon
- 4 salmon fillets (skin-on or skinless, as preferred)
- 2 tbsp olive oil
- Salt and pepper, to taste
Sauce
- 1/4 cup sun-dried tomatoes, chopped (packed in oil)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 tsp red pepper flakes (optional, for heat)
- 1/2 cup chicken broth (or vegetable broth)
- 1 tbsp butter
Garnish
- 1 tbsp fresh basil or parsley, chopped (optional)
Instructions
- Season the salmon: Pat the salmon fillets dry and season both sides generously with salt and pepper to enhance their natural flavor.
- Cook the salmon: Heat olive oil in a large skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down if applicable, and sear each side for 3-4 minutes until they develop a golden crust and are cooked through. Remove from skillet and set aside.
- Sauté garlic: In the same skillet, add butter and let it melt. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
- Add sun-dried tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes, allowing their flavor to infuse the butter-garlic base.
- Deglaze the skillet: Pour in the chicken broth, using a spatula to scrape and lift any flavorful browned bits from the bottom of the skillet to enrich the sauce.
- Make the cream sauce: Stir in the heavy cream, grated Parmesan cheese, and red pepper flakes if using. Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until slightly thickened.
- Adjust seasoning: Taste the sauce and add salt and pepper as needed to balance flavors.
- Combine salmon and sauce: Return the cooked salmon fillets to the skillet. Spoon the sauce over the top and simmer for an additional 2-3 minutes to let the salmon absorb the creamy sauce flavors.
- Garnish and serve: Sprinkle fresh chopped basil or parsley over the dish for a bright, herbaceous finish. Serve immediately while hot and creamy.
Notes
- You can substitute chicken broth with vegetable broth for a lighter sauce.
- To avoid overcooking salmon, monitor closely during searing as fillets vary in thickness.
- Use sun-dried tomatoes packed in oil for richer flavor; if using dry-packed, rehydrate them before chopping.
- For a milder version, omit red pepper flakes.
- Leftovers keep well refrigerated for up to 2 days; reheat gently on stovetop.
